Creamed Corn
A smooth, buttery corn dish with cream and aromatics. Corn kernels are simmered in a light cream sauce with sautéed onion and garlic, then finished with butter and seasoning.
Ingredients
Method
Dice the onion into small, even pieces. Mince the garlic. If using fresh corn, remove kernels from the cob by running a knife along the length of the ear.
Melt 2 tbsp butter in a saucepan over medium heat. Add diced onion and sauté until softened and translucent, about 4 minutes.
Add minced garlic to the pan and cook, stirring, for 30 seconds until fragrant.
Pour in the vegetable broth and bring to a gentle simmer. Add the corn kernels and cook for 5 minutes.
Reduce heat to low and stir in the heavy cream. Add the remaining 1 tbsp butter and stir until melted.
Season with salt and black pepper. If using cheese or herbs, stir them in now and simmer for 2 more minutes on low heat.
Transfer to a serving dish. Garnish with fresh parsley if desired and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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